home

As Seen In

New York Times

The Journal News

Top 50 Mom Bloggers

join the rolemommy network

Take Back the Kitchen: Red Quinoa Salad with Corn & Vidalia Onions

IMG_0192.JPGIn the summer, I love making use of fresh, local corn but I have recently become obsessed with using corn nuts in all my dishes for an extra crunch. As always, I have added in seeds and dried fruit for extra flavor. Make a big batch and enjoy for a few meals!

Red Quinoa Salad with Corn and Vidalia Onions

2 1/2-3 cups cooked red quinoa (or regular quinoa but the red is so pretty!)
1/3 cup toasted pumpkin seeds
1/4 cup dried currants
1/4 cup finely chopped Vidalia onions or any other onions you have around that are preferably mild
1 tsp smoked salt or Kosher salt
1 cup fresh or frozen, defrosted corn
1/2 cup crunchy corn nuts

Dressing
3 tbsp olive oil
1/2 lemon, squeezed
ground black pepper to taste

Steps:

In a large bowl, combine all the ingredients and stir to combine.
Whisk dressing until combined and pour on to salad. Stir until all of the quinoa and add-ins are coated.
Serve chilled or at room temperature.
Serves 4-6 as a side dish

For more great recipes from Alma Schneider, visit her at Take Back the Kitchen.

Posted in: *Recipes, Blog on 07/20/2015

Comments

  • Vera Pereira

    It looks very tasty. Want to try it, I'll cook it for my family.

blog comments powered by Disqus

Get Role Mommy in your inbox!

Sign up for a weekly dose of Role Mommy featuring reviews, recipes, giveaways, deals, must see entertainment and more!

Close and continue to Role Mommy